Happy Easter all!
Over the last few weeks we have had some unseasonably warm weather, making me think that spring has finally sprung. The daffodils are out, the lambs are leaping, and the chicks are chirping.
What could be more fitting for an Easter breakfast than eggs? I love a full English, but you need to save room for your roast spring lamb for lunch – and not forgetting all the chocolate that needs to be eaten.
We’ve used Clarence Court eggs, because we love the colour of the yolks and think they taste amazing – we picked the Cotswolds Legbar eggs because the Photographer loved the colour. http://www.clarencecourt.co.uk/our-range/cotswolds-legbar/
These Eggs en Concotte are just warm and filling enough to get you through to lunch, with a nice spring walk and a chocolate egg in-between.
We’ve decided to use hollowed out rolls for our en Concotte, as opposed to the traditional method of using a ramekin, baked in the oven in a bain-marie – the beauty of this, firstly, less washing up, secondly, when you cut them open, the hot, runny yolk runs out over the salty bacon and onto the crusty roll – a delicious fork-full of eggs and bacon on toast!
Eggs en Cocotte
- 4 bread rolls
- 4 eggs
- 100g bacon lardons
- 50ml double cream
- 1Tbsp chives, chopped
- Black pepper
- Pre heat the oven to 200’c.
- Sauté the bacon for a few minutes until crisp, then place on kitchen paper to drain the fat off.
- Cut the lids off the rolls, and scoop out the filling – making a deeper indent in the centre so the eggs sit in the middle.
- Scatter ½ of the bacon and chives into the bottom of the rolls.
- Crack the eggs into the indents.
- Pour the cream over the eggs.
- Scatter the remaining bacon and chives over the eggs.
- Bake in the oven for about 10 minutes until the egg whites are set.
We like to use the lids from the rolls to dip into the yolk – we think you’ll agree that these are just eggcellent!